Ingredients
For the pudding
- 6–7 cups bread cubes (brioche, challah, or white bread)
- 4 eggs
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons melted butter
Optional add-ins
- raisins
- chopped nuts
- chocolate chips
- apple pieces
- extra cinnamon swirl
For the glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla
- 2 tablespoons melted butter or cream cheese (optional)
## Choosing the Right Bread
Bread is the heart of bread pudding.
The best choices are:
- brioche
- challah
- milk bread
- day-old white bread
These absorb custard beautifully while staying soft.
Avoid very fresh bread because it becomes too mushy.
Slightly stale bread works perfectly because it soaks liquid without collapsing.
Pro tip: If your bread is fresh, toast cubes in oven 10 minutes first.
## Preparing the Bread Cubes
Cut bread into medium cubes (about 2–3 cm).
Don’t cut too small or they’ll dissolve.
Spread them in a greased baking dish.
Use a glass or ceramic dish for even baking.
At this stage you can also sprinkle raisins, nuts, or chocolate between layers.
This creates little flavor surprises inside the pudding.
## Making the Rich Custard Base
In a large bowl whisk together:
- eggs
- milk
- heavy cream
- white sugar
- brown sugar
- vanilla
- cinnamon
- salt
- melted butter
Whisk until smooth and creamy.
This mixture is what transforms simple bread into a luxurious dessert.
The cream adds richness while eggs give structure and softness.
Cinnamon brings warmth and that classic bakery smell.
## Soaking the Bread Properly
Slowly pour the custard over the bread cubes.
Make sure every piece gets coated.
Press gently with a spoon to help absorption.
Let sit for 15–20 minutes.
This soaking step is very important.
If you bake too soon, the center stays dry.
Proper soaking gives you that creamy, melt-in-the-mouth texture.
You want soft but not soggy.
## Adding Cinnamon Swirl Flavor
For extra cinnamon roll vibes, mix:
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Drizzle randomly over the soaked bread.
It melts into little caramelized pockets during baking.
Totally worth it.
## Baking to Golden Perfection
Preheat oven to 180°C (350°F).
Bake for 40–45 minutes.
Top should be:
- lightly golden
- slightly crisp edges
- soft and custardy center
If it browns too fast, cover loosely with foil.
The middle should jiggle slightly but not be liquid.
It will continue setting as it cools.
## Making the Creamy Vanilla Glaze
While baking, prepare the glaze.
Mix:
- powdered sugar
- milk or cream
- vanilla
- butter or cream cheese
Whisk until smooth and thick but pourable.
Adjust milk for thickness.
Thicker glaze = richer topping
Thinner glaze = melts into pudding
Both are delicious.
## Glazing the Warm Pudding
Once out of oven, wait 5–10 minutes.
Then drizzle glaze generously over the top.
The warmth melts it slightly, creating creamy rivers through the bread.
This is the best part honestly 😍
The glaze seeps into cracks and makes every bite sweet and silky.
## Texture You Should Expect
Perfect bread pudding should be:
Top:
- slightly crisp
- golden
Inside:
- soft
- creamy
- custardy
- moist but not wet
Flavor:
- sweet
- warm cinnamon
- vanilla rich
- buttery
Basically like eating soft cinnamon rolls with custard.
Pure comfort food.
## Serving Ideas
Serve warm for best taste.
Amazing with:
- coffee
- tea
- milk
- hot chocolate
Extra toppings:
- whipped cream
- ice cream
- caramel sauce
- extra glaze
- berries
Breakfast or dessert… honestly works anytime.
## Flavor Variations
Want to change it up?
Try:
Chocolate version:
- add chocolate chips
Apple cinnamon:
- diced apples + extra cinnamon
Nutty:
- walnuts or pecans
Cream cheese swirl:
- dollops of sweetened cream cheese
Caramel:
- drizzle caramel before baking
Orange zest:
- fresh citrus flavor
So many ways to customize.
## Storage and Reheating
Fridge:
- airtight container
- up to 4 days
Reheat:
- oven 160°C for 10 minutes
or - microwave 30–40 seconds
Freezer:
- freeze slices individually
- lasts 2 months
Tastes just as good reheated.
## Pro Tips for Best Results
✔ Use slightly stale bread
✔ Let soak properly
✔ Don’t skip heavy cream
✔ Bake until just set
✔ Glaze while warm
✔ Rest before slicing
Bonus tip:
Add a tiny pinch of nutmeg for bakery-style flavor.
## Why This Recipe Always Works
Bread pudding is very forgiving.
It’s:
- easy
- budget-friendly
- great for leftovers
- impossible to mess up
- feeds many people
You turn simple bread into a rich dessert with just eggs and milk.
Magic honestly.
## Final Thoughts
This cinnamon roll bread pudding is the kind of dessert that feels nostalgic and cozy. It’s warm, creamy, sweet, and comforting — like something your grandma would bake on a Sunday morning.
One slice is never enough. The soft custard texture with that glossy glaze on top is seriously addictive.